Summer’s Bounty: From garden to table, these eats are readily available in Ohio

Berries, greens and soon sweet corn will be ready to enjoy

ERIN O'NEILL The Marietta Times Kate Fagan with Fagan Farms bags up red oak leaf lettuce for a customer at the Front Street Farmers Market.

The different seasons bring a variety of foods to the table but the summer growing season especially provides a bounty of fresh fruits and veggies for everything from pies to stir frys.

According to the Ohio Farm Bureau, strawberry season is winding down while blackberries, rhubarb, lettuce, peas, onions, kale and carrots typically are getting ready to harvest in June.

“A lot of farmers I have talked to say that with the winter weather and the wetness, some of their crops are coming in later,” said Lisa Bell, of Cambridge, who owns Bell Farmstead Bakery & Products.

Bell was one of a handful selling goods at the weekly Front Street Farmers Market. Her gluten-free and organic products include rhubarb muffins, blueberry oat muffins and zucchini bread.

“My family likes to eat lighter fare in the summer. You don’t really want the heaviness of comfort food anymore when it’s hot,” she said.

Another vendor at the area farmers’ markets is Fagan Farms. Owner Kate Fagan said she often has customer asking for produce before it’s ready. Sweet corn, for example, won’t really be ready until the beginning of July. But her table had plenty of greens — kale, red oak leaf lettuce — and herbs like cilantro and dill, all of which are coming into season.

“One of my favorite things during summer is stir fry,” Fagan said. “It’s an easy thing to cook for six kids and I can just add veggies like zucchini and kale.”

Stuffed peppers are a summer dinner staple that is both filling but light and easy.

This recipe is from the Ohio Farm Bureau:

– 6 whole bell peppers preferably red, yellow and orange peppers

– 8 ounces ground beef

– 1¢ cups marinara sauce

– 1 medium onion, diced

– 1 garlic clove, minced

– 1 medium zucchini, diced

– 4 Roma tomatoes, diced

– 1 cup cooked rice

– salt and pepper

– olive oil

– 2 cups cheddar/colby shredded cheese mix, divided

Preheat oven to 350 degrees. Remove the tops of the peppers; discard all the seeds and membranes.

In a large skillet, over medium heat, brown the ground beef. Season with salt and pepper to taste. Cook completely through, breaking up all lumps. Skim off fat and discard. Move beef to a small bowl.

Put about 1 tablespoon of olive oil in the skillet, add onion and cook for 3-5 minutes until beginning to soften. Add the garlic and zucchini and cook for another minute. Add tomatoes and Starfire Farms marinara sauce. Cook until everything is heated through, 2-3 minutes. Stir in beef, cooked rice and 1¢ cups cheese.

Place peppers, cut side up in a baking dish just large enough to hold them upright. Fill the peppers with the mixture and top each with the remaining cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and slightly browned, another 15-20 minutes. Serve immediately.

– Apples

– Asparagus

– Beans

– Beets

– Blackberries

– Blueberries

– Broccoli

– Cabbage

– Cantaloupe

– Carrots

– Cherries

– Cilantro

– Collard greens

– Corn

– Cucumbers

– Currants

– Dill

– Eggplant

– Endive and escarole

– Gooseberries

– Grapes

– Kale

– Lettuce

– Leeks

– Mustard greens

– Okra

– Onions

– Parsley

– Peaches

– Peas

– Peppers

– Potatoes

– Radishes

– Raspberries

– Rhubarb

– Spinach

– Squash

– Strawberries

– Tomatoes

Source: The Ohio Farm Bureau

Rhubarb and Strawberry Pie


– 1 cup white sugar

– 1/2 cup all-purpose flour

– 1 pound fresh rhubarb, chopped

– 2 pints fresh strawberries

– 1 9-inch double crust pie

– 2 tablespoons butter

– 1 egg yolk

– 2 tablespoons white sugar


– Preheat oven to 400 degrees F (200 degrees C).

– In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

– Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

– Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.

– Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.